Cooking Steps

1. 

   Step1:1. Boil sauce - garlic, soy sauce, oyster sauce, starc

2. 

   Step2:A. chop five or six cloves of garlic.

3. 

   Step3:B. two small spoons (very small) of starch. Add a small bowl of water. Add some soy sauce and oyster sauce. Stir well. I used to weigh it. I didn't write it down at that time. Now I forget it. I'll try the safest.

4. 

   Step4:C. heat the cold oil in a hot pot and add in the garlic rice. Stir in the hot oil until the garlic rice is golden yellow. Add the sauce in step C. bring to a boil until it is crystal clear.

5. 

   Step5:2. Steamed rice flour (for three people) - 120g glutinous rice flour, 25g Chengfen (also known as wheat starch) or sweet potato starch, 380g water, a small amount of oil and salt (can be saved), a small amount of meat filling, 3 eggs, and a proper amount of onion.

6. 

   Step6:A. mix all materials evenly.

7. 

   Step7:B. all materials and tools are ready as shown in the figure (meat stuffing with a little cooking wine and a taste of raw soy sauce).

8. 

   Step8:C. brush a thin oil on a flat bottom plate, put a small amount of meat filling, scoop two spoonfuls of powder, half an egg, and appropriate amount of green onion.

9. 

   Step9:D. steam in a boiling water pan for three minutes until the skin is bubbling.

10. 

    Step10:E. use a scraper to shovel the powder from one end, while cutting and rolling, and finally cut and install the disc.

11. 

    Step11:Tips-1. The water powder must be mixed evenly without particles. It is very convenient to use the eggbeater. It must be stirred again before each steaming. 2. It's very important to boil the sauce. It's not recommended to use raw sauce or ready-made seasoning instead. It can be boiled for two days at a time. It's OK to place the boiled sauce at normal temperature in such weather. If it's hot, it can be put in the refrigerator to keep fresh. 3. The meat must be minced into mud or directly mixed with minced meat. It can be marinated in advance and stored in the refrigerator. It is better to use it within one day. The amount of minced meat should be less. It's not easy to cook if it's too much. Don't like it. 4. In step 2, C, we can see that I put the minced meat first and then pour the powder. The reason is that the powder is easy to precipitate. It takes a little time to evenly place the minced meat, so I pour the powder later. 5. I don't have a big enough container to make intestinal powder. I can put half an egg on one piece of intestinal powder at most. I can break one egg at a time. I can make two pieces of intestinal powder. I can't knock one egg on the powder skin directly like the one in the shop outside. Remember, too thick powder skin doesn't taste good. 6. Scraper is very easy to use. It is usually sold in bakery. Seve